2000s Recipes + Menus

Thyme-Maple Cream Biscuits

Makes8 biscuits
  • Active time:10 min
  • Start to finish:45 min
March 2009
Made with cake flour and cream, these biscuits are just what you want them to be: miraculously light and tender. Their square shape and modest height add a touch of refinement. But they also have something most others don’t—a brush of maple syrup and a scattering of fresh thyme leaves (left over from Linguine with Brussels Sprouts Barigoule). Stirred into the dough and sprinkled on top, the herb has a definite but not overpowering presence. These biscuits go with almost anything, at any meal.
  • 2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 4 1/2 teaspoons chopped thyme, divided
  • 1 tablespoon pure maple syrup
  • Preheat oven to 425°F with rack in middle. Lightly butter a baking sheet.
  • Whisk together flour, baking powder, and salt in a medium bowl. Add cream and 1 1/2 tsp thyme and stir until a dough just forms.
  • Gather dough into a ball, then pat into an 8- by 4-inch rectangle on a lightly floured surface with floured fingers. Cut into 8 squares.
  • Brush tops of biscuits with maple syrup, then sprinkle with remaining 3 tsp thyme. Transfer to baking sheet 1 inch apart and bake until pale golden, about 15 minutes. Transfer to a rack to cool. Serve warm or at room temperature.
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